Baked Chicken Wings with Tomato, Ginger, and Sweet Onion Chutney

Baked Chicken Wings with Tomato, Ginger, and Sweet Onion Chutney

by | Jan 26, 2021 | Media Recipe, Recipes

Looking for an easy appetizer that’s bursting with flavor? Try these Baked Chicken Wings with Tomato, Ginger, and Sweet Onion Chutney for a unique take on the classic chicken wing. This recipe for baked chicken wings couldn’t be simpler and makes a perfect game day appetizer or party snack that’s sure to please everyone. Simple ingredients like garlic, sugar, vinegar, and tomatoes make it easy to prepare this Indian-inspired dish without breaking your budget or needing to buy any fancy products. Plus, this recipe makes some extra sauce that you can save for another meal. Try using it as a topping for grilled pork or baked fish for an easy protein-packed dinner.

The bright flavor of canned diced tomatoes forms the base for a tasty sweet and sour sauce, while providing plenty of nutrients. Canned tomatoes are especially high in lycopene, a compound that gives them their characteristic red color and has powerful antioxidant properties. Although further evidence-based studies need to be conducted to confirm the impact of lycopene and tomato intake, we know that tomato products can reduce the risk of certain diseases. Canned, cooked, and fresh tomatoes all contain lycopene, which has been shown to improve overall health. In addition to lycopene, tomatoes are rich in vitamin A, vitamin C, fiber, potassium, iron, and other antioxidants. These nutrients are critical for both short and long term health, so it’s important to incorporate tomato products into your meals. 

For the full recipe, visit our friends at Pacific Coast Producers.

If you’re looking for other delicious recipes, check out some of our favorites:

Easy Chicken Curry
Swiss Chard Pecan Lasagna
Pizza Stuffed Chicken

Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

by | Jul 23, 2014 | Recipes

Chicken Wings with Tomato, Ginger & Sweet Onion Chutney

Serves: 8
 
Recipe from Pacific Coast Producers. Wings are a crowd-pleasing snack. They’re rich, messy, and fun to eat. In this play on buffalo wings, the chicken gets baked until it’s crispy, then tossed with a homemade sweet-and-sour tomato-ginger chutney that perfectly complements the meat. Baked Chicken Wings
Ingredients
  • FOR THE WINGS
  • 2½ POUNDS CHICKEN WINGS
  • 1 TABLESPOON OIL
  • SALT
  • 2 TABLESPOONS CHOPPED CILANTRO LEAVES
  • FOR THE CHUTNEY:
  • 1 TABLESPOON OIL
  • 2 LARGE ONIONS, DICED
  • 2 GARLIC CLOVES, MINCED
  • 1 TABLESPOON MINCED FRESH GINGER
  • 1 28-OUNCE CAN ITALIAN DICED TOMATOES IN JUICE
  • 1 TABLESPOON KOSHER SALT
  • 1 TABLESPOON SUGAR
  • 1 TEASPOON CUMIN
  • 1 TEASPOON CURRY POWDER
  • PINCH CAYENNE
  • 2½ TABLESPOONS APPLE CIDER VINEGAR
 
Instructions
  1. PREHEAT THE OVEN TO 400°F. PLACE THE WINGS IN A BOWL AND TOSS THEM WITH THE OIL AND SEVERAL BIG PINCHES OF SALT. ARRANGE THE WINGS ON TWO BAKING SHEETS LINED WITH PARCHMENT PAPER OR FOIL. YOU DON’T WANT THEM TO TOUCH. BAKE THE WINGS FOR 15 MINUTES, THEN INCREASE THE OVEN TEMPERATURE TO 425°F AND BAKE FOR 15 MORE MINUTES. THE SKIN SHOULD BE BROWN AND CRISP.
  2. MEANWHILE, HEAT A DUTCH OVEN OR LARGE SAUCEPAN OVER MEDIUM HEAT. SAUTÉ THE ONIONS UNTIL TRANSLUCENT AND SOFT, ABOUT 8-10 MINUTES, STIRRING FREQUENTLY. ADD THE GARLIC AND THE GINGER AND COOK FOR AN ADDITIONAL 3 MINUTES. CAREFULLY POUR IN THE TOMATOES, THEN ADD THE SALT, SUGAR, SPICES, AND 2 TABLESPOONS OF THE VINEGAR. BRING TO A BOIL, THEN REDUCE THE HEAT TO LOW AND LET THE CHUTNEY SIMMER FOR 15 MINUTES, STIRRING OCCASIONALLY. ADD THE REMAINING VINEGAR.
  3. LET THE CHUTNEY COOL TIL A SPLATTER WOULDN’T BURN YOU (ABOUT 15 MINUTES), THEN PURÉE IN A FOOD PROCESSOR OR USING AN IMMERSION BLENDER UNTIL SMOOTH. PLACE ABOUT THREE QUARTERS OF THE CHUTNEY IN A SERVING PLATTER WITH SIDES. USING TONGS, TRANSFER THE WINGS INTO THE SAUCE. TOSS ALL TOGETHER TO COAT THE CHICKEN WITH THE CHUTNEY. GARNISH WITH CILANTRO. SERVE HOT OR AT ROOM TEMPERATURE.
  4. YOU’LL HAVE SOME EXTRA SAUCE—YOU CAN PUT IT OUT WITH THE CHICKEN OR SAVE IT FOR ANOTHER USE.
 
 
 
 
 
 
 
 
 


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